Chicory Salad
From My best 250 recipes, 1907
Presented as published in 1907. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
A modern interpretation · AI-generated from the original record
Ingredients
Method
Nutrition per serving
67Calories
3 gProtein
16 gCarbs
1 gFat
Full nutrition (34 nutrients)
Calories67 kcal
Protein2.6 g
Carbohydrates16 g
Fiber6.4 g
Sugars0.3 g
Total Fat0.8 g
Saturated Fat8.7 g
Monounsaturated Fat38 g
Polyunsaturated Fat5.2 g
Omega-30.4 g
Cholesterol0 mg
Sodium1173 mg
Potassium343 mg
Calcium113 mg
Iron2.5 mg
Magnesium44 mg
Phosphorus42 mg
Zinc0.3 mg
Copper0.3 mg
Manganese3.2 mg
Vitamin D0 mcg
Vitamin C0.3 mg
Vitamin A6.8 mcg
Vitamin E0.3 mg
Vitamin K41 mcg
Vitamin B60.1 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)0.3 mg
Folate4.8 mcg
Choline3 mg
Caffeine0 mg
Water20 g
As published
This recipe was extracted from My best 250 recipes (1907) by Sarah Tyson Heston Rorer, page 17. The excerpt below is the record exactly as published.
CHICORY SALAD This, to me, is the most delightful of all dinner salads. Wash the chicory, trim the ends, leaving each piece about a finger's length. Put in a bowl half a teaspoonful of salt, a teaspoonful of grated onion, a saltspoonful of pepper; mix, and add four tablespoonfuls of olive oil ; rub until the salt is dissolved ; add a tablespoonful of tarra- gon vinegar
Cook this with the app: pantry check, scaling, and the assistant.